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Sweet and simple Mexican crème caramel

You'll get your just deserts with this dessert (in a good way), with just four ingredients - eggs, vanilla, sugar and sweetened condensed milk. A simple and sweet custard treat, this Mexican crème caramel, also known as 'flan', looks and tastes deceptively elegant. A gorgeous after for any day of the week!

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Ingredients
Serves: 8

8 eggs

1 (397g) tin sweetened condensed milk

1 1/2 teaspoons vanilla extract

300g caster sugar

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MethodPrep:15min › Cook:1hr10min › Ready in:1hr25min

Preheat oven to 150 C / Gas 2. Have ready a 23cm round cake tin.

In blender or food processor (or using electric mixer) combine eggs, condensed milk and vanilla and blend until smooth. In medium saucepan cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown remove from heat and pour into waiting tin. Pour egg mixture over liquid sugar.

Line a roasting pan with a damp kitchen towel. Place cake tin on towel, inside roasting tin, and place roasting tin on oven rack. Fill roasting tin with water to reach halfway up the sides of the cake tin.

Bake 70 minutes in the preheated oven or until knife inserted in centre comes out clean. Remove cake tin from water bath and let cool completely, about 1 hour. Run a knife along the edge of the cake tin, place a serving plate on top and invert. Serve.

Tip:

For a texture that's denser (more like cheesecake), substitute 225g cream cheese for two of the eggs.

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Reviews & ratingsAverage global rating:

(68)

Reviews in English (52)

really easy recipe but more like a very thick omelette with toffee on top than the dessert I thought it would be. Horrid, straight in the bin. Can't even give it zero stars so will have to rate it at a 1.
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27 Feb 2012

O

by OTTOS2

90

I made this for my Spanish II class party. I personally do not like flan, however, I got several reviews on how good this was. Before making flan, I would advise reading the how-to on the mexican recipes main page. It had many tips, like don't stir the sugar and to add a drop or two of lemon juice to it. Also, it had more detailed instructions on how to make a proper water bath for the flan. One woman, who lived in peru for 10 years, said that she usually flips her flan over right after it cools, then she chills it like that. That way a lot less of the caramel sticks to the pan. These tips made for a nice flan which was also moderately easy to prepare.
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30 Apr 2006
(Review from Allrecipes US | Canada)

D

by Deb Brundage

67

I have this same recipe from a cuban cookbook -- it's FANTASTIC and genuine. It cuts well, yet is creamy. One of a kind experience! One hint for those who have a problem with it (such as the person who found it crumbly) -- switch the steps in the recipe. First caramelize the sugar and pour into the pan, then allow it to cool -- that way the eggs will not curdle upon being poured into the pan.
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05 May 2003
(Review from Allrecipes US | Canada)